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The history of winemaking streches over thousands of years with the evalotions and advancement of technologies, exploration of techniques, deep researches and experimentations in producing the varities of wine.

The first design approach, the understandings of the activities taken in place, stages, elements, reactions and factors from the begining of the plantation up to the final productions is set as a baseline exploration . With apdaptation to the physical criterias extracted, the whole production has been set as a core concept and design approach. From the stages of winemaking, the ideas are exacted and inserted into the arrangement of spatial zones, circulations and formations of the buildings.

In the process of wine making , each of the stages that transform from one element to another thus becomes a choreagraphy in the hands of the winemakers. The discovery of the major and minor factors and controls in period of time and changes in chemical, physical reactions that occurs to that body cause the taste to differ. All of these prospects are so much similar to human behaviors, interactions and communitions within one and another. Morever transposing the process as a core into the elements within the experience of a journey, space quatity, functionality and intergration of environment and human. Bring forward the essential ideas into the building formation and symphonisation of circulations of the spaces.

Plantation

Harvesting - time of picking of the grapes - weather factors - storage factors

Processing - hand sorting - removal or descarting by selection - destem (optinal for the taste for red wine) White winemaking - juice are separated from the skins and the seeds before fermentation - Press then Ferment Pressing - Bladder / Pneumatic press (white wine) - removal or descarting by selection - destem (optinal for the taste for red wine) Fermentation - juices are transferred to fermentation vessels - material : stainless steel, barrel, concrete - sizes could be the one of the impacts the temperature of the process - sugar >>> carbon dioxide and alcochol - wine yeast : Saccharomyces - temperatures varies in high heat or low - High heat in fermentation extracts the colours of tannin into red wines - Low hear extends the fermentation - importance of mixing the cap by pump over or punchdown (submerge) Malolatic Fermentations - secondary fermentaton - converege of malic acid to lactic acid with malolatic bacteria - reduction of acidy - tool of stability Red winemaking - juices are drawn off a tank a red grapes after maceration -fermentation takes place with skins and seeds which gives the colour of red ; tannnin and spice compounds.

-Ferment then Press

Bottling

- complexiton of the contractions of wine and air - closure of wine : corks, glass, aluminium caps

Elevage - period of time after fermentation ; before bottling - the aging of wine - time of wine spends in barrels - actions of stirring; racking; topping - oxidations occurs during stirring yeast that has settle from the wine - ‘Angel’s share’ occurs during the topping of wine - sulfur dioxide - antioxidants